Individual Curried Scallop Strudels

Mildly spicy curried scallops wrapped in phyllo
are a chic first course or mild fundamental course. A small quantity of
floor walnuts, breadcrumbs and mustard are added between the buttered
layers for extra taste and texture. They’re finest bought prepared
to be cooked at dwelling. A instructed garnish is three blanched sugar
snap peas fanned with half a cherry tomato on the heart for every

Though thick leaves can be utilized (through which case use solely two
layers as an alternative of three), thinner leaves make the completed rolls extra
refined and delicate. Pre-cut pastry leaves are the identical dimension as
typical sheets however are minimize in half and wrapped in two sealed
packages. This works nicely as a result of pace is essential so the leaves do not
dry out, and having two packages retains them more energizing longer.

See different associated recipes in Candy and Savory Phyllo Dishes.

Yield: four strudels
Preparation time:
40 minutes plus 25–30 minutes baking time
Shelf life: 2 days (finest baked at dwelling)


For the filling:
three ounces clam juice
¾ pound bay scallops
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ tablespoon grated ginger root
2 t o three teaspoons sizzling or gentle
curry paste
¼ teaspoon salt, or to style
Freshly floor black pepper, to style
Pinch crimson pepper
1 massive garlic clove, minced
1 tablespoon contemporary lemon juice
¼ cup drained fruit from chutney, finely chopped
¹⁄three cup thinly sliced scallions, together with inexperienced elements
¼ cup drained, thinly sliced canned water chestnuts

For the strudel:
¼ cup freshly toasted breadcrumbs
1½ tablespoons finely chopped walnuts
¼ teaspoon powdered dry mustard
¼ teaspoon salt
12 half-sheets (or 6 full sheets,halved), defrosted within the
fridge in a single day if frozen
four tablespoons unsalted butter, melted
paprika, to garnish


1. Warmth oven to 400 F. Evenly butter a jellyroll pan.

2. Put together the filling: In a medium-small saucepan, add the declare
juice and scallops, and convey to a simmer. Poach till barely cooked,
about 2 minutes; drain, reserving the broth.

three. Dry the pan. Over medium-high warmth, soften 1 tablespoon of butter.
Add the flour and prepare dinner till evenly coloured, stirring with a picket
spoon. Whisk within the reserved clam broth, ginger, curry paste, salt,
black pepper, crimson pepper, garlic and lemon juice. The combination ought to be
thick. Prepare dinner over medium warmth for two to three minutes, then take away from the
warmth. Add the chutney, scallions, water chestnuts and reserved scallops
to the curry combination.

four. Assemble the strudels: In a meals processor, mix the
breadcrumbs, walnuts, mustard and salt and pulse just a few instances to
distribute evenly, or stir collectively in a bowl.

5. Lay 1 half-sheet of phyllo with the Eight-inch edge close to you on a
towel-lined work floor, masking the remaining phyllo with a dry
towel. Brush the sheet evenly with melted butter and sprinkle with a
beneficiant ½ tablespoon of crumb combination. Repeat with a second phyllo
sheet layered on prime of the primary, buttering and sprinkling with the
crumb combination. Add a 3rd layer and brush solely across the edges with
melted butter.

6. Spoon about ½ cup of the filling alongside the decrease fringe of the
strudel, leaving a couple of 1-inch border on both aspect. Fold over the
phyllo edge close to you and roll on to the filling to kind a tube form.
Proceed to roll till about half of the dough is rolled, flip within the
aspect edges to kind neat packets, and end rolling. Switch the
strudel to the pan, inserting it seam-side down. Brush with melted butter
and sprinkle with paprika. Repeat steps 5 and 6 with the remaining dough
and filling.

7. Bake strudels within the higher third of the oven till golden brown,
about 14 minutes. Serve instantly or retailer in cooled oven for as much as
45 minutes.

Dietary Information (per serving):
Energy: 400; Ldl cholesterol: 75mg; Sodium:
1,090 mg; Fats: 18 g; Dietary Fiber: 2 g

Joanna Pruess is an everyday contributor to Specialty Meals Journal.

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